Chinook Stout Partial Mash Recipe

[bluerwaters]

Hey, folks. I'm trying to make something of a boreal stout. I really want foresty flavor and aromas. Looking over the forums, I picked up 3 oz of Chinook hops for a good, strong pine that I'm working on spacing across the boil.

I don't know if my fermentables make sense, especially with the LME as sort of a mystery syrup.

I'm using I used BeerSmith as a template but used the Brewer's Friend recipe calculator to try to figure out how to pull this idea off. I've got the extract so I should probably use it. I've also been debating kicking in a bit of amber DME to bring up the OG and would adjust the hop additions accordingly. I could go more bitter than the 40s, but I figured for my first time using Chinook it would be a comfortable bitterness to try it out.

Any feedback or advice is greatly appreciated! Thanks!

Recipe Type: Partial Mash
Yeast: Safale 04
Batch Size (Gallons): 5
Original Gravity: Est. 1.055
Final Gravity: Est. 1.016
IBU: 43.26
Boiling Time (Minutes): 60
Color: 40


--------------------------
Batch Size: 5.00 gal
Boil Size: 3.00 gal
Estimated OG: 1.055 SG
Estimated Color: 40 SRM
Estimated IBU: 43.26 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Liquid Malt Extract - Dark 68.2%
0.75 lb Roasted Barley 8.5%
0.75 lb Chocolate Malt 8.5%
1.30 lb Flaked Oats 14.8%
1.00 oz Chinook [13 %] (60 min) Hops 33.77 IBU
0.50 oz Chinook [13 %] (10 min) Hops 6.12 IBU
0.50 oz Chinook [13 %] (5 min) Hops 3.37 IBU
1.00 oz Chinook [13 %] (0 min) Hops -- IBU
1 Pkgs Safale 04

 

[The Soft Underbelly]

This looks good, have you brewed it yet? The bitterness looks about right. In the past I've used light DME and added some black patent to compensate for color.

I'm looking to brew a chinook stout soon too, perhaps a milk stout or something. I've always loved how chinooks work in IPAs and pales and I have a mess of em from the garden.

Keep us posted on how this turns out!

 

[bluerwaters]

Yea, it went in last weekend. I changed it up a little bit - upon receiving the hops, the % AA was a bit higher at 14.1 and the open packets weren't really as forest-y as I was going for. I'd initially been asking around to friends who might have collected some spruce tips in the spring, but no luck, so I tossed in a few gently-crushed organic juniper berries and cut back a bit on the Chinooks (saving an ounce for another day). I was getting a little self-conscious about the roasted-on-roasted because I've seen more people start light on the extract, so I cut back a bit on the specialty grains because I didn't want to risk an ashtray.

10 oz Chocolate malt
6 oz Roasted barley
1.3 lbs rolled oats
60 min @ 155

Then added 6 lbs Dark LME

.75 oz Chinook at 60
.75 oz Chinook at 15
.5 oz Chinook at 0
.5 oz lightly crushed juniper berries at 0

Chilled, transferred to primary, topped off for a final volume of 5 gallons, and pitched Safale US-05.

...and my hydrometer was nowhere to be found, so the specifics of this were lost to the ages.

From the kettle, it was nice and dark but not burnt (win!) and the bubbles off the airlock the next day smelled good, if mostly like gin. Fermentation looked good but heated up during the first day so I used a few ice packs and wet t-shirts to bring it back down to a more respectable temperature and has held in the 60s pretty well since.

Probably going to leave it go for 3-4 weeks, or whenever I have time to bottle it, really. Updates as events merit. Cheers!